I started The Perishable Cook one year ago. Here’s a look back at some of the high points. October: Pumpkins,…
About a year ago, I started getting a Weekly Harvest of greens and some other veggies from Trifecta Ecosystems, an…
I spent a week off the grid in September, fishing in the Sea of Cortez around some islands about halfway…
Fattoush is a chopped salad of fresh vegetables and herbs that is very popular among Israelis and Palestinians. They will…
My second demo at the Old Saybrook Famers Market: two watermelon salads, a beet soup and Shakshuka. A celebration of…
Brown Soda Bread was the first thing that Darina Allen demoed on the morning of my first day at the…
Below is Darina Allen of Balllymaloe Cookery School receiving the week’s comb honey from local beekeeper Naile Coffey. Almost every…
In an aside at his last delivery to me of 2 lbs of his ramps, Edgar my ramp man mentioned…
This one is for you, Robin. Robin Bergstrom McCormick is my sister. I am dedicating this blog to her, because…
This is about my rather insane attempt to reprise two of the dishes I learned at the Fig Cooking School…